We've been serving lunch for about a week now and it's becoming busier as the news spreads. Customers will already be familiar with our salumi and our range of antipasti, pastas and pizzas. The innovation for lunch is a small and daily-changing selection of paninis. With the aid of a sheet of cast iron, we turn our range into a griddle, upon which we press and sear buttered bread and the delicious fillings within.
This sandwich: roast leg of mutton, creamed frisee, mint, young raw mustard greens and Pecorino Romano. Other options over just the last couple days have included roasted pancetta-wrapped rabbit saddle, smoked mackerel, grilled zucchini with mozzarella di bufala, and deep-fried soft-shelled crab. The panini selection, and the entire lunch menu, will change the same way our dinner does: we rewrite the menu every day to showcase the best ingredients we can get our hands on.